Sausage Cheese Balls

Ingredients
3/4 cup Bisquick™ Gluten Free mix
4 oz bulk pork sausage 
1 1/2 cups shredded Cheddar cheese (6 ounces)
1/4 cup grated Parmesan cheese
1/4 teaspoon garlic powder
1/4 teaspoon dried rosemary leaves, crushed
1/8 teaspoon cayenne pepper
1/2 cup milk
2 tablespoons chopped fresh parsley
Barbecue sauce or chili sauce, if desired
Directions
1 Heat oven to 350ºF. Spray 15x10x1-inch pan with cooking spray.
2 In large bowl, mix all ingredients except barbecue sauce. Shape mixture into 1-inch balls. Place in pan.
3 Bake uncovered 22 to 26 minutes or until light golden brown. Immediately remove from pan. Serve warm with sauce for dipping. 

Veggie Cheddar Biscuits

These were so good & easy!

2 cups shredded cheese
1 cup GF Bisquick
2 cups thawed / squeezed broccoli chopped very small
1 cup red pepper chopped (Very small if trying to get it past kids & picky eaters)
2 eggs
Melted butter to brush on top.

Mix all ingredients except butter.  Roll into 2 inch balls.  (Wetting your hands make this easier.)
Place on large greased cookie sheet.  Bake 350* for about 20 min.  You may want to check them sooner. Or they could take longer depending on size of the biscuits. Brush with melted butter.

As with all recipes, I suggest you modify them to suit your needs.  This recipe is one I modified from the original and it was a huge hit!  They tasted a lot like Red Lobster Biscuits.  If you would leave the veggies out they may have been even closer.  I liked the veggies because they were so yummy, you did not even realize they were in there!  (You can see from the picture, I did not chop my very small.  You could chop them more.)

*Baked* Crab Dip*

Crab Dip  *Please Note imitation crab meat is not gluten free.*  See my note below.

5 tablespoons butter at room temperature
8 ounce package cream cheese at room temperature
2 cups or 1/2 pound grated American cheese
12 ounces of sour cream
2 tablespoons minced onion
1 package (14-16 ounces) imitation crab meat broken into small pieces
Mix everything together in baking dish.
 Bake at 350 uncovered for 45-60 min, until mixture is bubbling and top is browned.
Stir before serving on crackers.  *I like tortilla chips or triscuits better.

Here is the tricky part. **IMITATION CRAB MEAT IS NOT GLUTEN FREE!!!**
**(UPDATE: Aldi Imitation Crab meat says "GLUTEN FREE" on the package!  I LOVE ALDI!!!)** 10/2015

There is ONE imitation crab meat that does not use GLUTEN INGREDIENTS.  My husband and I do not give our 5 year old celiac son anything that does not specify "GLUTEN FREE."

TransOcean Crab Classic Chunk Style does not contain gluten ingredients.

NOTE: It has to be Chunk Style.  All the other "shapes" ex. flake, leg etc.. contain wheat!!

We have not given this to our son, but depending on how safe you feel with the ingredient list it may be an option.

Here is a copy of the email correspondence between TransOcean and myself: Note the date June 2011.
You may want to reconnect with them to make sure there have been no changes.

Trans-Ocean- Crab Classic Chunk Style  <-

---

Subject: RE: Gluten Free
Date: Wed, 22 Jun 2011 12:47:56 -0700
From: Kenji@trans-ocean.com
To: Valerie

Hello,

We do not add any gluten containing ingredients to the Lobster Classic Chunk and our Crab Classic Chunk formulas.  However, we do NOT certify these products to be gluten free.  Certification requires special handling, testing and specially designed lines which we do not have.  We take all reasonable precautions to avoid cross contamination however we cannot eliminate all risk.

I hope this helps,

Kenji Maeda

Consumer Service Supervisor

From: Valerie
Sent: Wednesday, June 22, 2011 12:45 PM
To: Kenji
Subject: Gluten Free

Hello.

I heard a wonderful rumor that your imitation crab meat is made with rice instead of wheat.  Is this still true?  Have you considered making a "gluten free" line?  

Thank you for any information you can share in the way of Gluten free!

Valerie

Mom in a gluten free home!

Red Lobster Cheddar Biscuits

Ingredients:
1/3 cup shortening
½ cup potato starch
¾ cup cornstarch
1 ¾ teaspoon xanthan gum
1 tablespoon baking powder
¼ teaspoon baking soda
1 tablespoon sugar
¾ cup milk
½ teaspoon salt
½ cup shredded sharp cheddar cheese
¼ cup butter, softened (optional--makes a very fattening biscuit!)
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Another ¼ cup butter, melted, mixed with ¼ - ½ teaspoon garlic powder

Directions:
Preheat oven to 375F. In medium bowl, blend all ingredients except for last two. Mix very well to remove any lumps. Dough will be quite soft and a bit sticky. Roll or pat our dough on a lightly floured (cornstarch) surface. Dough should be about ½ inch thick. Cut out biscuits with 2 ½ inch cookie cutters. An inverted glass will also do the job. Place biscuits on lightly-greased baking sheet. Bake for 12-15 minutes, until lightly browned. As soon as they come out of the oven, brush with melted butter/garlic combination.

Makes 6-8 large biscuits.
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So yummy you will forget they are gluten free!